Tramontina.
Where Churrasco Was Born.

Tramontina is a Brazilian family-run metallurgical company founded in 1911 by Italian immigrant Valentin Tramontina in Carlos Barbosa, Rio Grande do Sul. 115 years later it is the largest cutlery maker in the Americas, with 10,000 employees, eight factories across Brazil, and products sold in 120 countries. Still family-run by the Tramontina family.

What makes Brazilian BBQ knives different is the cultural context they were designed in. Brazilian churrasco is live-fire cooking at scale: whole picanha cuts rotating over coals, full beef ribs on rotisserie, asado feasts that run for hours feeding 30+ people. The knives evolved to slice volume rather than do precision kitchen detail work. Longer blades, sturdier handles, designed to handle full cuts of meat off the grill straight onto the cutting board.

At BBQ Republic we stock the BBQ-specific Tramontina range: Low & Slow 12" Brisket Slicer, Nomade 7" Meat Knife, and three Churrasco Black grilling tools.

Two different knives for two different jobs.

Low & Slow 12" Brisket Slicer: the long-cook carver. 12-inch scalloped blade made for single-stroke slicing of brisket, ham, and roasts. High carbon German stainless steel for edge retention. Microban-protected handle for hygiene. Built for the American low-and-slow BBQ tradition: long cooks, big cuts, clean slices.

Nomade 7" Meat Knife: the traditional churrasco slicer. 7-inch stainless steel blade, wood handle, steel rivets. The rustic, no-frills knife Brazilian families have used for slicing picanha, asado, and beef ribs at backyard BBQs for generations. Built for the Brazilian churrasco tradition: hands-on grilling, slicing straight off the heat.

Which to pick: if you cook brisket, ham, or large roasts on a smoker, the Low & Slow Brisket Slicer is the right tool. If you grill picanha, ribs, and Brazilian-style cuts over coals, the Nomade matches the cooking style. Many buyers end up with both since they serve different jobs.

Churrasco (pronounced shoo-RASS-koo) is the Brazilian live-fire grilling tradition. It originated with the gauchos (Brazilian cowboys) of Rio Grande do Sul in the 19th century, who skewered cuts of beef on long swords and roasted them over wood and charcoal fires. Modern churrasco still uses long skewers, hot coals, and big cuts of beef as the centrepiece.

The core tools for churrasco:

A long-reach pair of tongs for turning meat over hot coals without burning your hand. The Churrasco Black 450mm BBQ Tongs are sized for exactly this.

A traditional carving knife for slicing picanha and asado straight off the heat. The Nomade 7" Meat Knife is the classic Brazilian shape for this job.

A solid cutting surface for resting and slicing. Our Carving Boards & Prep Stations range handles this end.

For burgers and smaller proteins on the grill: the Churrasco Black 6" Spatula handles full burgers, the 4" version covers sliders and detail work.

Two reasons, both functional.

Heat resistance: a thinner spatula blade warps under repeated high-heat exposure. Once warped, the blade no longer sits flat on the grill or griddle, so it cannot slide cleanly under a burger without lifting one edge of the patty before the other. The Churrasco Black spatulas use steel stamping reinforcement to maintain flatness through years of grill use.

Burger stability under load: a flexible spatula bends in the middle when sliding under a heavy patty, which causes the burger to break apart at the centre when you lift it. The thicker blade stays rigid under the weight of a 200g+ patty, keeping the burger intact through the flip and the transfer.

The trade-off is the spatula is slightly heavier than a thin-bladed equivalent. For grill work this is the right trade. For pancakes or eggs you would want a thinner, lighter spatula instead. The Churrasco Black spatulas are sized for grill and griddle work specifically, which is why they live in our BBQ tools collection, not our cooking accessories one.

Both Tramontina knives we stock are stainless steel, which simplifies care considerably compared to high carbon blades.

After every use: hand wash with hot soapy water and a sponge, then dry thoroughly with a tea towel. Tramontina recommends against dishwasher use for both the Low & Slow Brisket Slicer and the Nomade Meat Knife, since prolonged exposure to high-heat dishwasher cycles can damage the handle adhesives and dull the edge faster.

Storage: knife block, magnetic strip, or blade guard. Never drop knives loose in a drawer with other utensils: the blade edge gets damaged on contact with other steel.

Sharpening: realign the edge with a sharpening steel or ceramic rod every few months of regular use. Full re-sharpen with a whetstone or sharpening service every 6 to 12 months, or send the knife back to Tramontina under their warranty if you spot any manufacturer defect.

For the Nomade specifically: the wood handle benefits from a light wipe of food-grade mineral oil every 3 to 6 months to prevent drying and cracking. The Low & Slow Brisket Slicer's polypropylene handle needs no maintenance beyond wash and dry.

Yes. Across the Sydney metro area we offer same-day or next-business-day delivery on all Tramontina products. Orders dispatch from our Wetherill Park showroom in Sydney's west.

For the rest of Australia, knives and BBQ tools ship through our standard parcel service. Tramontina ships in protective packaging and pairs cheaply with other orders. Pair a Tramontina knife with charcoal, rubs, a chopping board, or anything else and we will combine the delivery, no extra freight on the second item.

Pickup from the showroom is also available any business day except Tuesday. Worth coming in if you are weighing up Tramontina against Cutter & Co, since the feel of two different knives in your hand is hard to judge from photos. Call us on 0434 010 411 to confirm stock before you drive in.